Freddie loves berries. In fact natural yoghurt with some frozen berries in is a favourite dessert which he’s nicknames icey yoghurt!Berries are a superfood packed full of vitamin C. Something our toddlers need lots of now the weather is getting colder and with all the nasty bugs flying around daycare centres, kindy and playcentre. This recipe could also be used for finger food for babies 10 months and older.
This recipe also includes wheatgerm which has a sweet, nutty that enhances the recipe. Wheatgerm is a good source of fibre and omega 6 fatty acids. Omega 6 fatty acids are essential fatty acids that are needed for human health which, like omega 3 fatty acids, we have to get through our diet. We need them for brain function, and normal development and growth.
You can freeze these and whip them out for a fast morning tea or at breakfast time for a change to cereal and toast
- ½ cup self raising flour
- ½ cup wholemeal flour
- 3 tbsp wheatgerm
- ¼ tsp baking soda
- 2 eggs
- 50ml milk
- ¼ tsp vanilla paste
- 100g puréed berries (I use frozen mixed berries)
- Unsalted butter or oil for frying
- Combine all the dry ingredients in a bowl.
- Mix the wet ingredients together and whisk into the flour mixture.
- Purée berries and fold into the pancake batter. Leave for 3-5 minutes for batter to thicken and bubbles to form.
- Melt butter in frying pan and spoon a tablespoon of mixture into the frying pan and cook for about 2 minutes until bubbles form on the surface and base is golden, flip and repeat.
- Serve with yoghurt and sliced fruit.